Ingredients
1-2 packages Udon noodles
½ head napa cabbage (½ head = about 10 leaves =1.8 oz or 690 g)
½ bunch shungiku (Tong Hao or Garland Chrysanthemum) (½ bunch = 7 oz or 200 g)
1 Negi (Leek/Green Onion) (or negi, long onion)
1 package enoki mushrooms
8 shiitake mushrooms (carve decorative shapes)
1 package Yaki Tofu (Broiled Tofu) (1 package = 9 oz or 255 g)
⅓ carrot (for decoration, optional)
1 package shirataki noodles (or cellophane noodles, yam noodles) (1 package = 7 oz or 198 g)
1 Tbsp neutral flavor oil (vegetable, canola, etc)
1 lb thinly sliced beef (chuck or rib eye) (1 lb = 454 g) (or slice your own meat, see Notes)
1 Tbsp brown sugar
1-1.5 cup dashi (to dilute the sauce) (or water)
Sukiyaki Sauce (Yield 2 ⅔ cup)
1 cup sake (1 cup = 240 ml)
1 cup mirin (1 cup = 240 ml)
¼ cup granulated sugar (¼ cup = 60 ml)
1 cup soy sauce (1 cup = 240 ml)
